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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 253.2
  • Total Fat: 12.0 g
  • Cholesterol: 61.8 mg
  • Sodium: 693.9 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 24.6 g

View full nutritional breakdown of Italian Chicken with Olives calories by ingredient
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Italian Chicken with Olives

Submitted by: ERINAG1978
Italian Chicken with Olives

Introduction

A great classic Italian dish that your family is sure to enjoy. A great classic Italian dish that your family is sure to enjoy.
Number of Servings: 9

Ingredients

    1/2 cup seasoned breadcrumbs
    5 oz pkg Romano cheese
    3 chiken breasts, sliced in thirds, lengthwise (boneless, skinless)
    2 tbsp olive oil
    10 oz can diced tomatoes
    7 cloves garlic, crushed
    4 oz Kalamata olives, sliced
    2 tsp balsamic vinegar
    1/4 tsp red pepper flakes
    5 tsp dried basil

Directions

Mix breadcrumbs and cheese, coat chicken slices with breadcrumb mixture on both sides.
Heat 2 tsp olive oil in skillet to medium heat.
Add chicken pieces and cook until golden brown. Set to side and keep warm.
Add tomatoes (drained), garlic, olives, vinegar and pepper and half cup of liquid from tomatoes.
Cook until slightly thickened and add basil.

Number of Servings: 9

Recipe submitted by SparkPeople user ERINAG1978.






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Member Ratings For This Recipe


  • Incredible!
    8 of 8 people found this review helpful
    This was awesome! It tasted like something from an Italian restaurant. Next time I think I'll skip breading the chicken and just sprinkle a little romano or parmesan over the chicken before serving. - 2/12/09

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  • Very Good
    5 of 5 people found this review helpful
    Really Tasty. I used boneless, skinless thighs, and halved the olives, for more texture, and used fresh basil (which grows really well indoors in winter!) - 1/8/09

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  • 3 of 3 people found this review helpful
    Bake the chicken instead of frying it. Just give it a quick spray with olive oil Pam. Cuts out a lot of calories without losing the taste. - 2/3/11

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  • 3 of 11 people found this review helpful
    We work at eatting 6 or less grams of fat, thus, I will use 1-2 t olive oil, no romano cheese nor bread crumbs. Sub stewed tomatoes for diced - tomatoes+simmered onions.After everything has cooked, I will add 1 t. grated parmesan cheese to each chicken entre. Serve w whole wheat pasta, & salad. - 1/8/09

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  • Incredible!
    2 of 2 people found this review helpful
    it was awesome my family loved it.. I put it over some whole grain penne and subtracted tomatoes(forgot to buy) but added tomato juice. - 6/17/10

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  • Good
    2 of 2 people found this review helpful
    Thanks for this. We thought it was very tasty. As usual didn't have all the igredients in the cupboard so used parmesan cheese instead of romano and 1/2 tsp of caynne pepper instead of red pepper flakes, which gave it a nice kick. It changed the original taste I know, but it was still good! - 1/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    I fried the chicken in a nostick pan with spray vegetablet oil;then rolled it in the cheese while it was still hot. It was fantastic. Served it with a lettuce and vegetablet salad. - 2/11/11

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  • Incredible!
    1 of 1 people found this review helpful
    OKAY! This is one to make again and again. My husband and I are both looking forward to the leftovers tonight. I served it with whole wheat spaghetti and used the sauce for the spaghetti, too. Next time, I will cut the breadcrumbs and Romano cheese by half--you don't need that much for coating. - 2/5/11

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  • Very Good
    1 of 1 people found this review helpful
    This is very good, and very easy to make. - 2/3/11

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  • Incredible!
    1 of 1 people found this review helpful
    My husband and I both really liked it...served it with spinach linguine. Next time, however, I will double the sauce ingredients, especially since I served it with pasta. - 1/25/10

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  • Very Good
    1 of 1 people found this review helpful
    Superb...very Italian, yummy. Will definitely make it again. - 1/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    I used a light coating of Panko...a lot lighter than breadcrumbs...skipped the tomatoes (food allergy) and added chopped red/orange & yellow pepers for the color. I also used a variety of black & green olives(all Italian). - 1/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    It's a keeper - 1/12/10

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  • Incredible!
    1 of 1 people found this review helpful
    We just fixed this chicken dish for lunch, very very good! I did add fresh mushrooms, and did not bread the chicken before browning. I did sprinkle panko breadcrumbs and shredded parmesan just before serving. I have enough sauce left that I am going to make a pizza, just add some cheese. - 1/8/10

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  • Very Good
    1 of 1 people found this review helpful
    Tasty and pretty easy to make (I cheated and used pre-cut chicken tenders). Even better because I can give some of the chicken without sauce to my toddler so I'm only cooking one thing for dinner! - 1/7/10

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  • 1 of 1 people found this review helpful
    when in doubt about how the recipe comes up with its calorie count vs. size/amount of ingredient, just look at the 'full nutritional breakdown' as listed under the Nutrion box. - 10/17/09

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  • Very Good
    1 of 1 people found this review helpful
    This was very delicious. I added some mushrooms to the sauce also. - 1/22/09

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  • 1 of 2 people found this review helpful
    I wish this gave the ounces for the chicken, for accuracy. If the average chicken breast is 5 ounces, that makes for a 1.6 ounce serving of chicken, not very satisfying. I may try this, it sounds good, but I'll make it for fewer servings and just add in the extra calories. - 1/21/09

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  • Incredible!
    1 of 1 people found this review helpful
    This was lovely. I used gluten free cracker crumbs and served it on a bed of toasted brown rice. - 1/8/09

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  • will make again. Very tasty - 6/2/13

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  • I cooked this dish last night a bit different, I cooked it as the recipe called for up to when you replaced the chicken to the pan, I covered it with the sauce then I added about 2 cups of grapes and placed it in the oven and baked it covered for about 30-45mins. Yum! The Grapes makes it! - 8/21/12

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  • replace breadcrumbs with crushed pork rinds for low carb version - 2/3/12

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  • So delicious, AND nutritious !
    Thanks ! - 2/3/12

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  • This was soooooo delicious. I left out the red pepper since we dont like spicy food. We also used black olives instead. Will definitely make again!! - 5/1/11

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  • 0 of 1 people found this review helpful
    Sounds very yummy...im definitely going to try this recipe!
    - 2/4/11

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